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All Journal Jurnal Sains Peternakan Jurnal Nukleus Peternakan Jurnal Peternakan Lingkungan Tropis INOVASI: Jurnal Ekonomi, Keuangan, dan Manajemen Journal of Agriprecision & Social Impact
Haris, Muh. Ichsan
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Environmental Science Social Sciences Veterinary

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Kualitas organoleptik dan kadar antioksidan kefir susu kambing dengan penambahan jus buah naga merah (hylocereus polyrhizus) level berbeda Ningsih, Fitriani; Haris, Muh. Ichsan
Jurnal Peternakan Lingkungan Tropis Vol 5, No 1 (2022)
Publisher : Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/jpltrop.v5i1.7427

Abstract

Penelitian bertujuan untuk mengetahui kualitas organoleptikd an aktivitas antioksidan pada susu kefir berasal dari susu kambing yang dicampurkan jus buah naga merah dengan level yang berbeda. Pengujian organoleptik dan uji aktivitas antioksidan dengan perlakuan P0 (susu kefir tanpa perlakuan), P1 (susu kefir dengan penambahan jus buah naga 15%), P2 (susu kefir dengan penambahan jus buah naga merah 30%) dan P4 (susu kefir dengan penambahan jus buah naga merah 45%). Hasil uji hedonik dan mutu hedonik warna, aroma, rasa pada susu kefir yang disukai panelis adalah susu kefir dengan penambahan jus buah naga merah 45%. Penambahan jus buah naga merah pada susu kefir dapat mempengaruhi kualitas warna, aroma dan rasa. Warna, aroma, dan rasa susu kefir yang disukali panelis, adalah: susu kefir dengan penambahan jus buah naga 45%. Aktivitas antioksidan susu kefir tertinggi sebesar 79,24% dihasilkan melalui penambahan jus buah naga 45%.Kata kunci: Kefir; Buah Naga Merah; Organoleptik; Antioksidan
KARAKTERISTIK FISIKOKIMIA BAKSO DAGING SAPI DENGAN PENAMBAHAN TEPUNG UBI JALAR UNGU (Ipomoea batatas L.) SEBAGAI SUBSTITUSI TEPUNG TAPIOKA (Physicochemical Characteristics of Beef Meatballs with the Addition of Purple Sweet Potato (Ipomoea batatas L.) Irfansyah, Roni; Wibowo, Ari; Haris, Muh. Ichsan; Anindyasari, Dinar
JURNAL NUKLEUS PETERNAKAN Vol 11 No 2 (2024): Desember
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v11i2.17505

Abstract

Meatballs are ground beef products that use tapioca flour. This flour can be replaced with purple sweet potato flour (Ipomea Batatas L.) which is rich in antioxidants and nutrients such as vitamins A, C, fiber, iron, potassium and protein. This study aims to determine the effect of adding purple sweet potato flour (Ipomea Batatas L.) as a substitute for tapioca flour on the physicochemical characteristics of beef meatballs. Physical parameters tested included water binding capacity, pH, cooking shrinkage, color, and texture, as well as chemical tests such as protein content. The research was conducted in March and April 2024 at the Faculty of Agriculture, Mulawarman University. This research design uses a complete randomized design (CRD) consisting of 5 treatments and 4 replicates which include: P0 (100% tapioca flour, no purple sweet potato flour), P1 (75% tapioca flour, 25 purple sweet potato flour), P2 (50% tapioca flour, 50% purple sweet potato flour), P3 (25% tapioca flour, 75% purple sweet potato flour), P4 (no tapioca flour, 100% purple sweet potato flour). The results of the analysis of beef meatballs with the addition of purple sweet potato flour as a substitute for tapioca flour had a significant effect (P < 0.05) on pH value, cooking shrinkage, brightness color value (L *), reddish color value (a *), and yellowish color value (b *), but had no significant effect (P>0.05) on water binding capacity, texture, and protein content. The conclusion of this study is that purple sweet potato flour can be a good alternative for tapioca flour substitution in making beef meatballs with additional benefits in the form of improved nutrition and functional properties.
Pengaruh Penambahan Tepung Sorgum (Sorgum bicolor L. Moench) sebagai Substitusi Tepung Terigu terhadap Sifat Fisikokimia Naget Ayam Kasanah, Devi Kholifah; Wibowo, Ari; Haris, Muh. Ichsan; Safitri, Apdila
Jurnal Sains Peternakan Vol 12 No 2 (2024): Jurnal Sains Peternakan Vol. 12 No. 2
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v12i2.10508

Abstract

Penelitian bertujuan untuk mengetahui pengaruh penambahan tepung sorgum (Sorgum bicolor L. Moench) sebagai substitusi tepung terigu terhadap sifat fisikokimia naget ayam. Adapun parameter yang diuji meliputi nilai pH, daya ikat air, susut masak, tekstur, warna dan kadar protein. Penelitian dilaksanakan pada bulan April dan Mei 2024 di Fakultas Pertanian Universitas Mulawarman. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 5 perlakuan dan 4 ulangan dengan P0 (100% tepung terigu), P1 (75% tepung sorgum + 25% tepung terigu), P2 (50% tepung sorgum + 50% tepung terigu), P3 (25% tepung sorgum + 75% tepung terigu), P4 (100% tepung sorgum). Data yang telah diperoleh dianalisis secara statistic menggunakan analisis sidik ragam (ANOVA). Apabila ditemukan perbedaan yang nyata maka akan dilakukan uji lanjut dengan uji Duncan.(Tingkat kepercayaan 5%). Berdasarkan hasil penelitian menunjukkan bahwa penambahan tepung sorgum ( Sorgum bicolor L. Moench) sebagai substitusi tepung terigu terhadap sifat fisikokimia menunjukkan hasil yang tidak berpengaruh nyata (P>0,05) terhadap nilai pH, daya ikat air, susut masak, tekstur, warna dan kadar protein.
Analisis Pendapatan Peternakan Sapi Potong di Kecamatan Babulu Kabupaten Penajam Paser Utara Karisma Rani, Nur Kasih Nadia; Mayulu, Hamdi; Haris, Muh. Ichsan; Fanani, Anhar Faisal
INOVASI: Jurnal Ekonomi, Keuangan, dan Manajemen Vol. 20 No. 2 (2024): Mei
Publisher : Fakultas Ekonomi dan Bisnis Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/jinv.v20i2.1775

Abstract

Penelitian bertujuan mengetahui pendapatan peternakan sapi potong di Kecamatan Babulu, menggunakan metode survei melalui pendekatan purposive, dengan jumlah responden sebanyak 18 yang melaksanakan usaha peternakan sapi potong. Kriteria responden yang terpilih adalah memiliki sapi potong minimal lima ekor, usaha telah berjalan minimal dua tahun, dan telah menjual ternak. Analisis data yang digunakan adalah analisis ekonomi dengan menghitung rata-rata pendapatan peternak dan R/C ratio. Hasil penelitian menunjukkan rata-rata pendapatan peternak usaha peternakan sapi potong mencapai Rp.614.544.302.-/th., dengan nilai R/C ratio sebesar 1,5. Hasil penelitian disimpulkan bahwa usaha peternakan sapi potong di Kecamatan Babulu Kabupaten Penajam Paser Utara mampu menghasilkan pendapatan, dan layak diusahakan.
Impact of Butterfly Pea (Clitoria ternatea) Extract Levels on the Physical, Sensory, and Antioxidant Activity of Pasteurized Milk Ismanto, Arif; Kinasih, Dewi Sekar; Haris, Muh. Ichsan; Indana, Khoiru; Anindyasari, Dinar
Journal of Agriprecision & Social Impact Vol. 2 No. 3 (2025): November: JAPSI (Journal of Agriprecision & Social Impact)
Publisher : CV. Komunitas Dunia Peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62793/japsi.v2i3.83

Abstract

The addition of butterfly pea (Clitoria ternatea) extract which contains antioxidants into pasteurized milk is expected to increase the intake of antioxidants in the body. This research was conducted to evaluate the effect on pH, color, organoleptic chracteristic, and antioxidant activity of pasteurized milk. This study used a completely randomized design (CRD) with 5 treatments and 4 replications. The results of this study showed that increasing concentration of extract decreased pH, brightness, redness and yellowness. P3 was the most preferred treatment according to sensory evaluation. The antioxidant activity increased proportionally with extract concentration, reflected in decreasing IC50 values from 116.54 ppm (P0) to 19.06 ppm (P4). These findings indicate that the enrichment of pasteurized milk with butterfly pea extract effectively enhances its antioxidant capability while maintaining favorable sensory properties, particularly at moderate extract concentrations.
Co-Authors Anhar Faisal Fanani Anindyasari, Dinar Anindyasari, Dinar Ari Wibowo Arif Ismanto, Arif Hamdi Mayulu Indana, Khoiru Irfansyah, Roni Karisma Rani, Nur Kasih Nadia Kasanah, Devi Kholifah Kinasih, Dewi Sekar Ningsih, Fitriani Safitri, Apdila